Fall is in the air and with that comes an abundance of squash, root vegetables, and substantial greens ready for harvest. One seasonal ingredient you should be cooking with is tomatillos. They are at their peak and when you peel back their paper-like husk, you get a shiny, bright green fruit that is bursting with flavor!
Soup, also being a fall staple, is a great way to incorporate fresh tomatillos. And the warmth a bowl of soup brings on a chilly evening is so comforting which makes tomatillo soup a perfect fall meal. Tomatillos are a very adaptable ingredient. No matter how many ways I use them, they always have the ability to bring some amazing flavor to the table.
This is such a simple soup recipe. Feel free to make your own adaptions. It is pretty forgiving as far as adjustments are concerned. It's also a great meal option if you are trying to please meat eaters and vegetarians. By adding some shredded chicken into the soup, you can turn this into a hearty, protein packed meal. Or perhaps you want to stick with the vegetarian route. This soup goes really well with some rice and beans. One thing you want to keep in mind though is the jalapeño. I do not recommend using more than half of the seeds from one jalapeño. And even that will make it really spicy. If mild is your preference, remove all of the jalapeño seeds. If you want a touch of spice, leave a few seeds, but not much more. Remember, you can always add a little spice afterwards if you feel it needs an extra kick but you can't take the spice out if you use too many seeds.
2 pounds tomatillos, husks removed
2 garlic cloves
1 yellow onion, sliced into thirds, then quartered
1 jalapeño, stem removed, seeds removed for mild flavor (read my post above for tips on spicy or mild soup)
1 tsp ground cumin
1 tsp coriander
1/8 tsp chipotle powder (optional, for extra spice)
sea salt, to taste
fresh ground pepper, to taste
1/4 cup fresh cilantro
1 Tbs lime juice
1 cup full fat coconut milk
1 cup vegetable broth (chicken broth for non-vegetarians)
olive oil for roasting
Shredded chicken, cooked (non-vegetarian)
Rice and beans (vegetarian)
green onions, sliced
fresh cilantro, chopped
Cashew Sour Cream
1. Preheat oven to 400°F. Place tomatillos, onion, jalapeño, and garlic cloves on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil. Bake for about 15 minutes. The tomatillos should have some light brown spots on them and have softened a bit.
2. Place the roasted vegetables in your blender, along with the broth, coconut milk, cilantro, lime, and spices. Blend on low for 15 seconds, then increase to medium for 30 seconds. Check the consistency and flavors and adjust if necessary. Blend for 30-60 seconds more for a smoother consistency.
3. Pour the soup into a saucepan if further heating is needed. Now would be the time to add in some shredded chicken, rice, or beans if desired. Pour the soup into serving bowls and add any toppings you wish. Makes 6 cups of soup without add-ins.